Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions
- 1 March 2004
- journal article
- Published by Elsevier in Meat Science
- Vol. 66 (3) , 733-741
- https://doi.org/10.1016/j.meatsci.2003.07.006
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Moisture Loss and Lipid Oxidation for Precooked Beef Patties Stored in Edible Coatings and FilmsJournal of Food Science, 2000
- Use of Edible Films and Tocopherols in the Control of Warmed Over FlavorJournal of the American Dietetic Association, 1995
- Storage Stability of Low-fat Ground Beef Made with Lower Value Cuts of BeefJournal of Food Science, 1994
- Characteristics of Low‐fat Ground Beef Containing Texture‐modifying IngredientsJournal of Food Science, 1992
- Changes in volatile flavor components of Pineapple orange juice as influenced by the application of lipid and composite filmsJournal of Agricultural and Food Chemistry, 1990
- Evaluation of the Moisture Permeability Characteristics of Chocolate Films as an Edible Moisture BarrierJournal of Food Science, 1988
- Influence of Polyphosphate on Storage Stability of Restructured Beef and Pork NuggetsJournal of Food Science, 1987
- Water Vapor Permeability of Edible Bilayer FilmsJournal of Food Science, 1984
- Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef PattiesJournal of Food Science, 1981
- QUALITY CHARACTERISTICS OF CONVENIENCE CHICKEN PRODUCTS AS RELATED TO PACKAGING AND STORAGEJournal of Food Science, 1976